Crispy Potatoes with Green Beans & Eggs

From EatingWell: Spring 2003, The EatingWell Healthy in a Hurry Cookbook (2006) — Subscribe Now!

This is a one-skillet meal, reminiscent of diner fare at roadside restaurants across the U.S. It can be made with either leftover or raw potatoes. Even while making dinner in a hurry, don't rush this dish: you want to cook the potato cubes until they are crispy outside but still creamy inside.

READER'S COMMENT:

"This is an easy yummy kid-friendly recipe my whole family loves. Perfect for fall using farm-fresh beans and potatoes. I just slip the eggs in , put a lid on and let the eggs poach off heat until dinner-time and they are perfect every...

Crispy Potatoes with Green Beans & Eggs Recipe

4 servings

Active Time: 35 minutes

Total Time: 40 minutes

Nutrition Profile

Ingredients

1 cup fresh or cooked green beans, cut into 1-inch pieces
2 tablespoons extra-virgin olive oil
2 pounds boiling potatoes, peeled and cut into 1/2-inch dice, or 5 cups diced cooked potatoes
2 cloves garlic, minced
1/8 teaspoon crushed red pepper
1/2 teaspoon salt
Freshly ground pepper, to taste
4 large eggs
Pinch of paprika, (optional)

Preparation

If using fresh green beans, cook in a large saucepan of boiling water until crisp-tender, about 3 minutes. Drain and refresh under cold running water.
Heat oil in a large nonstick or cast-iron skillet over medium heat until hot enough to sizzle a piece of potato. Spread potatoes in an even layer and cook, turning every few minutes with a wide spatula, until tender and browned, 15 to 20 minutes for raw potatoes, 10 to 12 minutes for cooked. Stir in the green beans, garlic, crushed red pepper, salt and pepper.
Crack each egg into a small bowl and slip them one at a time into the pan on top of the vegetables, spacing evenly. Cover and cook over medium heat until the whites are set and the yolks are cooked to your taste, 3 to 5 minutes. Sprinkle the eggs with paprika, if desired, and serve immediately.

Nutrition

Per serving: 315 calories; 12 g fat (3 g sat, 7 g mono); 212 mg cholesterol; 42 g carbohydrates; 10 g protein; 5 g fiber; 371 mg sodium; 780 mg potassium.

Nutrition Bonus: Vitamin C (30% daily value), Selenium (24% dv), Potassium (22% dv).

2 1/2 Carbohydrate Serving

Exchanges: 2 starch, 1/2 vegetable, 1 lean protein, 2 fat